How to Make a Delicious, Low-Fat, No-Bake Key Lime Pie

A slice of key lime pie

Key lime pie gets its name from Key West, Florida, where it was invented out of necessity: There was no refrigeration at the time and the area was cut off from the rest of the mainland, so canned milk was the only alternative for making a pie. It turned out that condensed milk went great with key limes.

Things You'll Need

• 1 low-fat graham cracker pie crust
• 1 bag key limes (10 to 12 key limes)
• 1 can fat-free condensed milk
• 8 ounces fat-free whipped topping

Instructions

1. Squeeze as many key limes as you like into a bowl. Use roughly six to eight if you want only a slightly tart pie and all of them if you want something really tart. Squeeze with a garlic press if you have one to keep the seeds out. Grate one lime peel and add it to the bowl. If you have an extra lime, slice to use as garnish.

2. Add the condensed milk and stir or beat until well-blended. Fold in the whipped topping.

3. Put the mixture into the pie crust and freeze for at least one or two hours. Keep the slices of lime in the refrigerator so that you can add them to the pie when serving. You also can skip the pie crust if you want a really low-fat treat.

Tips & Warnings

• make sure your cool whip is thawed so it can be folded in easily.

• WARNING ADDICTIVE!!!

References

• The Sneaky Kitchen: Authentic Key Lime Pie